Cornbread in Dutch oven is a delicious twist on a classic Southern staple. Baking cornbread in Dutch oven results in a crispy, golden crust, and soft, moist interior that takes this tasty side over the top. In this article, you’ll learn how making cornbread in Dutch oven can take your next potluck, barbecue, soul food night, or Thanksgiving dinner next level while still being surprisingly easy.
While cornbread is traditionally baked in a cast iron skillet, there are some clear benefits to using a Dutch oven instead. The thick, heavy walls of a Dutch oven allow the bread to bake evenly and gently release moisture, which leads to the ultimate tender crumb. Cornbread in Dutch oven also develops incredible crispy edges as it bakes which you just can’t achieve in a regular pan or dish.
From choosing the right Dutch oven to mixing up a simple homemade cornbread batter, you’ll soon discover that baking cornbread in Dutch oven opens up a whole new realm of possibilities with a downhome classic. Read on to transform your next cornbread into a memorably delicious treat your family and friends will rave about.
How to Make Cornbread in Dutch Oven
This classic recipe brings rustic charm to your campfire or kitchen. Imagine crispy, golden edges giving way to a moist, crumbly interior that begs for butter and chili or stew. It’s comfort food perfection in a cast iron pot.
Ingredients
- 1 8.5-ounce box Jiffy Corn Mu n Mix
- 1 15-ounce can whole kernel corn, drained
- 1 4.75-ounce can or a heaping 1⁄2 cup creamed corn
- 1⁄2 cup diced yellow onion
- ¾ cup diced red bell pepper
- 1 1⁄2 cups chopped chorizo or spicy sausage, cooked (about 7 ounces)
- 1 cup sour cream
- 1 large egg beaten
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup shredded pepper jack or cheddar cheese
Direction
Getting Started
- Preheat your oven to 350°F. Lightly grease an 8×11-inch baking pan or a 10-inch cast iron Dutch oven to prevent sticking.
Mixing the Batter
- In a large mixing bowl, combine the cornbread mix, whole-kernel corn, and creamed corn until well blended.
- Stir in the diced onion, bell pepper, and cooked sausage until evenly distributed throughout the cornbread batter. Then slowly incorporate the sour cream, egg, salt, and pepper.
Assembling and Baking
- Pour half the flavorful cornbread batter into the prepared pan or preheated Dutch oven. Top with an even layer of shredded cheddar cheese before pouring over the remaining batter to cover the cheese layer completely.
- Bake for 50-60 minutes until the cornbread in Dutch oven springs back lightly when touched and has a nice golden brown edge. Be careful not to overbake or the cornbread will dry out.
- Allow the cornbread in Dutch oven to cool for a few minutes before slicing and serving warm.
Dutch Oven Buttermilk Cornbread Recipe
Elevate your cornbread game with a touch of tang! Buttermilk adds a subtle richness and lightness to the batter, creating a fluffy center and slightly sweet flavor. It’s a delightful twist on a traditional favorite, perfect for any meal.
Ingredients
- 2 cups cornmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1 (12-ounce) can creamed corn
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons lard
Instruction
Getting Ready
- In a large bowl, thoroughly mix all the dry ingredients. Then stir in the creamed corn, buttermilk, and eggs until a smooth, well-blended batter forms.
Cooking Over Coals
- Place a 10 or 12-inch Dutch oven where you will build your grill fire. Arrange 15 charcoal briquettes evenly around the bottom. Heat the Dutch oven over the coals.
- Melt the lard in the hot Dutch oven, then carefully pour in the cornbread batter. The melted lard will float up the sides a bit. Put the lid on top and arrange 10 more hot coals on it. Bake for about 30 minutes until browned and set.
Baking in the Oven
- To bake the cornbread in Dutch oven in the oven instead, preheat to 425°F.
- Put the Dutch oven in the oven as it heats and let the lard melt, then add the batter carefully. Do not cover it. Bake 25-30 minutes until browned and firm.
Serving
- Allow the cornbread in Dutch oven to cool for 5-10 minutes before slicing and serving straight from the pan while still warm.
Conclusion
Cornbread in Dutch oven puts a flavorful spin on a cherished recipe while achieving tender, golden perfection every time. Whether opting for a classic cornmeal batter or experimenting with inventive mix-in combinations, the Dutch oven’s thick cast iron walls gently and evenly surround each cornbread bite to bake it flawlessly without drying it out.
From its early origins as a frontier staple to modern interpretations, cornbread embraces customization across regions and cultures. Cooks can spark family traditions by passing down tweaked recipes and well-loved Dutch ovens from generation to generation. This hearty bread’s flexibility also lends itself to both savory meals and sweet dessert incarnations.
Beyond the kitchen, Cornbread in Dutch oven preparation translates seamlessly to campouts and cookouts, with the preheated pot easily transferring to grill or campfire coals for convenient cooking. Simple yet satisfying, cornbread in Dutch oven promises comforting, custom flavor in every tasty bite. This go-to goodie is guaranteed to earn its place on your regular baking rotation.
Dutch Oven Cornbread
Ingredients
- 1 8.5- ounce box Jiffy Corn Mu n Mix
- 1 15- ounce can whole kernel corn drained
- 1 4.75- ounce can or a heaping 1/2 cup creamed corn
- 1/2 cup diced yellow onion
- ¾ cup diced red bell pepper
- 1 1/2 cups chopped chorizo or spicy sausage cooked (about 7 ounces)
- 1 cup sour cream
- 1 large egg beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded pepper jack or cheddar cheese
Instructions
- Preheat your oven to 350°F. Lightly grease an 8×11-inch baking pan or a 10-inch cast iron Dutch oven to prevent sticking.
- In a large mixing bowl, combine the cornbread mix, whole-kernel corn, and creamed corn until well blended.
- Stir in the diced onion, bell pepper, and cooked sausage until evenly distributed throughout the cornbread batter. Then slowly incorporate the sour cream, egg, salt, and pepper.
- Pour half the flavorful cornbread batter into the prepared pan or preheated Dutch oven. Top with an even layer of shredded cheddar cheese before pouring over the remaining batter to cover the cheese layer completely.
- Bake for 50-60 minutes until the cornbread in Dutch oven springs back lightly when touched and has a nice golden brown edge. Be careful not to overbake or the cornbread will dry out.
- Allow the cornbread in Dutch oven to cool for a few minutes before slicing and serving warm.
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